Description
This Slow Cooker Creamy Tortellini Soup combines savory Italian sausage, tender cheese tortellini, and fresh spinach simmered in a flavorful tomato and herb broth enriched with heavy cream. Perfect for a comforting and hearty meal, this soup is easy to prepare and cooked low and slow to develop rich flavors, making weeknight dinners effortless and delicious.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage, browned and drained
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 (28 oz) can chopped tomatoes
Broth and Seasonings
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Main Ingredients
- 9 oz chilled cheese tortellini
- 2 cups fresh spinach, coarsely chopped
Finishing Touches
- 1 cup heavy cream
- Grated Parmesan cheese, for garnish
Instructions
- Brown Sausage: In a large skillet, cook the Italian sausage over medium heat until browned, then drain any excess grease and transfer the sausage to the slow cooker.
- Add Vegetables: Add the sliced onion, minced garlic, and chopped tomatoes with their juice to the slow cooker with the sausage.
- Combine Broth and Seasonings: Pour in the vegetable broth, then season with salt, pepper, dried oregano, and dried basil. Stir well to combine all ingredients.
- Slow Cook Base: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, allowing the flavors to meld together.
- Add Tortellini and Spinach: About 30 minutes before serving, add the chopped spinach and chilled cheese tortellini to the slow cooker.
- Incorporate Cream: Pour in the heavy cream and stir gently until the soup is creamy and well combined.
- Finish Cooking: Continue to cook covered on high for an additional 25 to 30 minutes, or until the tortellini is tender and fully cooked.
- Serve: Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve hot for a comforting meal.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- For a lower-fat version, use half-and-half or evaporated milk instead of heavy cream.
- If you prefer a spicier soup, add crushed red pepper flakes when seasoning.
- Fresh herbs can replace dried basil and oregano if available; use about 1 tablespoon each.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
